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Chicken Cutlets Italienne Recipe

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This recipe for Chicken Cutlets Italienne is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 lb. chicken or veal cutlets
2 medium size zucchini
2 medium size plum tomatoes
1 medium size onion
1 medium size lemon
2 tbs. all purpose flour
1/2 tsp. salt
1/2 tsp. dried oregano
light corn oil
1 1/2 tsp. chicken flavor instant bouillon
1/4 c. sliced fresh basil leaves

Directions:
Directions:
Cut each chicken cutlet crosswise in half. Cut zucchini into bite-size pieces, dice tomatoes and onion. From lemon, grate peel and squeeze 2 tsp. juice. Mix flour, salt, and oregano; use to coat cutlets.

In nonstick skillet over medium high heat, heat 2 tbs. oil cook cutlets, half at a time, until browned on both side and cooked through. Remove cutlets. Keep warm.

In drippings add 1 tbs oil and cook onion until golden; add zucchini and cook stirring occasionally, until golden and tender. Stir in tomatoes, lemon juice, lemon peel, chicken bouillon and 1/2 c. water. Heat to boiling; stirring to loosen browned bits. Stir in basil.

 

 

 

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